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Nippon Suisan Kaisha, Ltd., Central Research Laboratory | 論文
- Consumer Preference and Optical and Sensory Properties of Fresh Cod Roe
- Modified Food Kansei Model to Integrate Differences in Personal Attributes between In-house Expert Sensory Assessors and Consumer Panels
- Industrial Sensory Evaluation for Developing Ready-to-eat Cup-soup Product Based on Food Kansei Model